dessert

From crust to filling to the ever divisive raisins, here’s what these pro bakers advise.

Pie pastry is tricky to master, because you want to achieve two opposing things at once: a flaky, tender, unstoppably delicious crust and a crust that’s strong enough to hold your careful crimping with swagger.

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

Chatelaine deputy editor Gillian Grace first tried these chocolatey cookies while staying at the Royal Hotel in Prince Edward County, Ont. Presented to every guest upon check-in, they're a real crowd pleaser: crackly, chewy and totally gluten-free. Pastry chef Sarah Villamere was happy to share the recipe with us—and we can't wait to make them at home ourselves.

It's a cross-country road trip—via cookie!